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Nutrition Facts
Serving Size 131 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 600 mg 25%
Total Carbohydrate 6 g 2%
Dietary Fiber 0 g 0%
Sugars 5 g
Protein 24 g
Vitamin A 0% • Iron 10%
Vitamin C 0% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Marinated Grilled Flank Steak

Prep Time
24 h 5 m
Cook Time
24 minutes
Total Time
24 h 29 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp Taylor Dry Sherry 18%
2 Tbsp Kikkomon All-Purpose Less Sodium Soy Sauce
1 Tbsp honey
2 H-E-B Peeled Garlic, crushed or minced
1 Tbsp H-E-B Sugar
1 Tsp kosher salt
1/2 Tsp H-E-B Black Pepper
1 1/2 Lb Flank Steak
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Instructions

1
Combine sherry, soy sauce, honey, garlic, sugar, salt and pepper in a 1-gallon seal-able plastic bag.
2
Add steak and turn to coat. Marinate 12-24 hours in refrigerator; turn bag occasionally.
3
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
4
Grill beef over medium heat (375°F grill surface temperature) 11-12 minutes per side.
5
Remove steak from grill when an instant-read thermometer inserted horizontally into center of steak reaches 140°F for medium-rare doneness.
6
Cover steak with foil; let stand 10 minutes.
7
Cut steak diagonally across the grain in thin slices and serve immediately.

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